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- 2 scoops whole wheat flour
- 1 tsp salt
- herbs/chopped olives/onions to taste
Mix together the dry ingredients (4 cups of flour, can substitute 2 cups for other flours) and any herbs/chopped olives/caramelised onions you wish to add.
Add the olive oil and mix by hand.
Slowly add 1 1/2 cups water while kneading by hand. add until dough is a little sticky.
Kneed well for 20mins until dough is soft and bouncy and smooth.
Cover and rest for 30 minutes.
Divide dough into 4 and brush with olive oil. Allow to rest for 30 minutes.
Roll out dough to roughly 5mm depth. Bake in a preheated oven at the highest temperature. Serve immediately.
Spare dough can be kept in the fridge for 2/3 days. Bread is best eaten within 24 hours.